| 植物蛋白可食膜果仁保鲜效果的研究 |
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| 引用本文： | 王若兰,卞科,许时婴.植物蛋白可食膜果仁保鲜效果的研究[J].河南工业大学学报(自然科学版),2002,23(3):19-22. |
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| 作者姓名： | 王若兰 卞科 许时婴 |
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| 作者单位： | 1. 郑州工程学院,粮油食品学院,河南,郑州,450052
2. 江南大学,食品学院,江苏,无锡,214036 |
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| 摘 要： | 通过以谷朊粉 (WG)、大豆分离蛋白 (SPl)为主要喷涂原料制作食品可食保鲜膜 ,对花生仁、核桃仁的保鲜效果进行了详细地研究 .WG、SPI、WG/SPI 3种涂膜果仁保鲜实验研究表明 :3种涂膜对花生仁、核桃仁均有一定的保鲜、防止脂肪氧化酸败的效果 ,能控制果仁储藏期间脂肪酸值及粗脂肪过氧化值的升高 ,喷涂SPI、WG均可获得较理想的保鲜效果
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| 关 键 词： | 可食膜 果仁 谷朊粉 大豆分离蛋白 保鲜 |
| 文章编号： | 1671-1629(2002)03-0019-04 |
| 修稿时间： | 2002年4月1日 |
STUDY ON PREVENTING FAT DETERIORATION IN NUTS COATED WITH EDIBLE FILM FROM VEGETABLE PROTEINS |
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| WANG Ruo lan ,BIAN Ke ,XU Shi ying.STUDY ON PREVENTING FAT DETERIORATION IN NUTS COATED WITH EDIBLE FILM FROM VEGETABLE PROTEINS[J].Journal of Henan University of Technology Natural Science Edition,2002,23(3):19-22. |
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| Authors: | WANG Ruo lan BIAN Ke XU Shi ying |
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| Affiliation: | WANG Ruo lan 1,BIAN Ke 1,XU Shi ying 2 |
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| Abstract: | Wheat gluten and soybean protein isolate(SPI) were used to coat two kinds of nuts,i.e.peanut kernel and husked walnut to inhibit fat deterioration.The results showed that all coatings could control the fat deterioration of nuts to some extent during storage,The nuts coated with SPI or WG had the lower rate deterioration in terms of lower fatty acid value and peroxide value. |
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| Keywords: | edible(film) coating nut wheat gluten soybean protein isolate |
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